CN108236087A - A kind of spicy preparation method towards scallop mouth - Google Patents
A kind of spicy preparation method towards scallop mouth Download PDFInfo
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- CN108236087A CN108236087A CN201711477708.6A CN201711477708A CN108236087A CN 108236087 A CN108236087 A CN 108236087A CN 201711477708 A CN201711477708 A CN 201711477708A CN 108236087 A CN108236087 A CN 108236087A
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- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 47
- 235000020637 scallop Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 69
- 239000003921 oil Substances 0.000 claims abstract description 33
- 235000019198 oils Nutrition 0.000 claims abstract description 33
- 235000015067 sauces Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 24
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 24
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 24
- 239000008158 vegetable oil Substances 0.000 claims abstract description 24
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 23
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- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
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- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
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- 235000013409 condiments Nutrition 0.000 claims abstract description 7
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- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 6
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- 239000002994 raw material Substances 0.000 claims abstract description 3
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- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
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- 240000007817 Olea europaea Species 0.000 claims 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims 1
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- 235000013372 meat Nutrition 0.000 abstract description 9
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- 241000723353 Chrysanthemum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002075 anti-alcohol Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 238000006555 catalytic reaction Methods 0.000 description 1
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- 238000003379 elimination reaction Methods 0.000 description 1
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- 210000004051 gastric juice Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
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- 238000000034 method Methods 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of spicy preparation method towards scallop mouth, is made of the raw material of following parts by weight：Towards scallop mouth, tingle pepper powder, mustard, vegetable oil, olive oil, green pepper, fennel ball, mountain chrysanthemum juice, matrimony vine, red chilli, chickens' extract, dried orange peel juice, chicken rice dark soy sauce, edible salt, white sugar, water, white pepper powder, hot condiment of glutinous rice cake, Lysimachia sikokiana juice, Shaoxing rice wine, fragrant seed, rock sugar, oil consumption, cloves, peppery TSZ-MUI sauce；The invention product stand 12 hours after, towards the meat bright of scallop mouth, meat Q bullets are tender and crisp, sauce be in pale red, aromatic flavour alcohol and, rich in taste has levels.
Description
Technical field
The present invention relates to the deep processings of shellfish mouth aquatic food, and in particular to a kind of spicy preparation method towards scallop mouth.
Background technology
Yellow Sea towards scallop mouth, full of nutrition, protein content is high, and amino acid classes composition and ratio are reasonable；Fat
Fat and cholesterol level are low, and unrighted acid is higher, are easily absorbed by the body.Ms eats, beautifying face and moistering lotion；Man eats, benefit
Essence moistens dirty, Antialcoholic liver-protecting；Old man eats, improving eyesight resolving sputum, reducing blood lipid norcholesterol；Children eat, and supplement calcium, magnesium, iron, zinc etc. are more
Kind trace element, is loved by consumers.But fresh it should not be transported and preserve for a long time towards scallop mouth, and transportation cost ratio
It is higher, so major consumers market, is also limited near the place of production.It is existing towards scallop mouth frozen product in the market, mostly it is single-freeze, places
Over time, it easily air-dries, and soup is few after negative catalysis, taste is not delicious enough.
Invention content
To adapt to hinterland market and eating towards the needs of scallop mouth consumer, applicant has developed spicy towards scallop mouth
This new product.
The technical solution adopted by the present invention is：
A, will be cleaned towards scallop mouth, steam after take out it is spare towards scallop mouth 210-215Kg；
B, the water of 5-10 times of its weight of mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after 5-10 minutes, as mountain chrysanthemum
Flower juice, takes mountain chrysanthemum juice 10-12Kg spare；
The water of 4-6 times of its weight of dried orange peel is boiled with soft fire to the juice being obtained by filtration after 10-20 minutes, as dried orange peel juice,
Take dried orange peel juice 14-18Kg spare；
The water of 3-5 times of its weight of Lysimachia sikokiana is boiled with soft fire to the juice being obtained by filtration after 5-10 minutes, as Lysimachia sikokiana juice, is taken
Lysimachia sikokiana juice 0.01-0.02Kg is spare；
C, the making of hot and numb flavour seasoning：
Take red chilli 18-25Kg spare；
1) 10-12Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 60-80 DEG C, changed low baking temperature and keep oil temperature
60-80 DEG C stir-fries 2-3 minutes, takes out fried chilli after cooling, and grinds are to get to chilli oil and fried capsicum
The weight ratio of powder, the vegetable oil and chilli is 1: 0.8-1.2；
2) 10-12Kg vegetable oil is poured into pot, is heated up to be put into fragrant seed 0.2-0.3Kg, cloves 0.2- at 60-80 DEG C
0.3Kg, 0.1-0.15Kg fennel ball stir-fry 1-3 minutes and stir-fry, and obtain mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that not used residue 10-12Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
12-16Kg, the stand oil of step (4) and chickens' extract 4-8Kg, chicken rice dark soy sauce 16-20Kg, edible salt 20-30Kg, white sugar 20-22Kg,
Rock sugar 10-11Kg, water 600-850Kg, white pepper powder 0.2-0.3Kg, hot condiment of glutinous rice cake 0.1-0.15Kg, Shaoxing rice wine 0.5-0.8Kg, oyster
Oily 0.5-0.6Kg, olive oil 30-40Kg, mustard 15-18Kg mixings obtain mixed material and boil 8 hours or more, and make mixed material
The 20%-30% of mixed material volume is concentrated into get to required spicy sauce；
D, by spicy sauce with adding in the broken 20-24Kg of green pepper obtained after green pepper chopping, mountain towards scallop mouth is placed in the vessel
Chrysanthemum juice, matrimony vine 6-8Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.5-0.6Kg, Lysimachia sikokiana juice are sufficiently stirred, and 5-15 DEG C of refrigeration stands 12 hours
Afterwards, product is obtained, it can instant spicy towards scallop mouth of can opening.
Step A will clean towards scallop mouth, steam 5-10min after take out at once it is spare towards scallop mouth.
After the invention product stands 12 hours, towards scallop mouth meat bright, meat Q bullets are tender and crisp, and sauce is in pale red, fragrant
The strong alcohol of taste and, rich in taste has levels.
The method steamed towards scallop mouth makes, and steaming 5-10min can ensure Fresh ＆ Tender in Texture towards scallop mouth meat, can make towards scallop
The original delicate flavour of mouth meat is not lost in；
It is finished product sauce wherein using peppery TSZ-MUI sauce, which can promote the fragrant spicy of product, if using it
His brand thick chilli sauce can aggravate the saline taste of product, and reduce peppery fragrance；
The vegetable oil includes the one or two or more kinds in rapeseed oil, peanut oil, salad oil.The tingle pepper powder is
Numb green pepper is worn into powdery.
The mountain chrysanthemum juice is the juice that will be obtained after mountain chrysanthemum boiling, and mountain chrysanthemum is original towards scallop mouth meat in reservation
Fragrance while, product fragrant can be promoted, make product peppery and oiliness.The dried orange peel juice is will to be obtained after dried orange peel boiling
Juice, dried orange peel spread of pungent taste helps to keep warm, fragrant odour is longer than qi-regulating.
Octagonal, Lysimachia sikokiana can play the role of while guarantee food original taste except raw meat Titian in product.Oyster sauce and ice
Sugar can promote product color, Lysimachia sikokiana dispelling wind and eliminating dampness, promoting qi circulation and relieving pain, menstruation regulating, removing toxic substances.
Chicken rice dark soy sauce and rock sugar in dispensing can promote the color and luster of product, can be sent out if dark soy sauce product colour is used alone in load
Secretly, original taste of product is damaged, exclusive use rock sugar product color is light, while use can make product color full, glossy.
Peppery TSZ-MUI sauce can promote the fresh pungent of product, and Lysimachia sikokiana can promote the fragrance of peppery TSZ-MUI sauce.
It is spicy towards scallop mouth using exclusive formula, fully ensure that it is spicy towards scallop mouth it is genuine the characteristics of, Kaifeng is instant,
Juice fleshiness is tender, convenient and healthy, adapts to the allegro life style of modern, solves and saves the time on dining table and can enjoy again
Natural delicious two fold problem.
Main advantages of the present invention are used towards scallop mouth as primary raw material, belong to Dandong terrestrial reference product, by boiling.Its
Spicy sauce is formed by retrofit, is a kind of dense compound seasoning of fragrance, and aromatic flavour can make a variety of seasonings
Food can stimulate human gastric juice to secrete, whet the appetite after edible, and pleasant with wind-dispelling, the effect of dispelling cold and removing dampness, additionally
It adds matrimony vine etc. and is conducive to body nourishment for vitality, the spicy fresh perfume of seasoning of the invention, taste are strong, comfortable taste, various spices
Mutual intermodulation is also allowed to the effect for having had invigorating the spleen, dampness elimination, digestion simultaneously.While ensureing towards scallop mouth exclusive delicate flavour,
Mouthfeel is dense, and excellent in color, is a kind of green assistant food delicious, mouthfeel is strong, convenient full of nutrition, mellow.
Specific embodiment
Embodiment 1
A, will be cleaned towards scallop mouth, steam 10min after take out at once, take spare towards scallop mouth 210Kg；
B, the water of 6 times of its weight of mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after five minutes, as mountain chrysanthemum juice,
Take mountain chrysanthemum juice 10Kg spare；
The water of 4 times of its weight of dried orange peel is boiled with soft fire to the juice being obtained by filtration after ten minutes, as dried orange peel juice, takes dried orange peel
Juice 14Kg is spare；
The water of 3 times of its weight of Lysimachia sikokiana is boiled with soft fire to the juice being obtained by filtration after five minutes, as Lysimachia sikokiana juice, takes Lysimachia sikokiana
Juice 0.01Kg is spare；
C, the making of hot and numb flavour seasoning：Take red chilli 18Kg spare；
1) 10Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 65 DEG C, changed low baking temperature and 65 DEG C of oil temperature is kept to turn over
It fries 3 minutes, takes out fried chilli after cooling, grinds are to get to chilli oil and fried chilli powder, the plant
The weight ratio of object oil and chilli is 1: 0.8；
2) 10Kg vegetable oil is poured into pot, is heated up to be put into fragrant seed 0.2Kg, cloves 0.2Kg, 0.1Kg fennel at 65 DEG C
Ball stir-fries 3 minutes and stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that not used residue 10Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
12Kg, the stand oil of step (4) and chickens' extract 4Kg, chicken rice dark soy sauce 16Kg, edible salt 20Kg, white sugar 20Kg, rock sugar 10Kg, water
600Kg, white pepper powder 0.2Kg, hot condiment of glutinous rice cake 0.1Kg, Shaoxing rice wine 0.5Kg, oyster sauce 0.5Kg, olive oil 30Kg, mustard 15Kg mixings
Mixed material boils 8 hours, and mixed material is made to be concentrated into the 20% of mixed material volume to get to required chilli sauce
Juice；
D, by spicy sauce with adding in the broken 20Kg of green pepper obtained after green pepper chopping, mountain chrysanthemum towards scallop mouth is placed in the vessel
Juice, matrimony vine 6Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.5Kg, Lysimachia sikokiana juice are sufficiently stirred, and after 5-10 DEG C of refrigeration stands 12 hours, are produced
Product, can instant spicy towards scallop mouth of can opening.
The vegetable oil used in the present embodiment is peanut oil.
After the invention product stands 12 hours, towards scallop mouth meat bright, meat Q bullets are tender and crisp, and sauce is in pale red, fragrant
The strong alcohol of taste and, rich in taste has levels.
Embodiment 2
A, will be cleaned towards scallop mouth, steam 5min after take out at once, take spare towards scallop mouth 212Kg；
B, the water of 8 times of its weight of mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after ten minutes, as mountain chrysanthemum juice,
Take mountain chrysanthemum juice 11Kg spare；
The water of 5 times of its weight of dried orange peel is boiled with soft fire to the juice being obtained by filtration after 15 minutes, as dried orange peel juice, takes dried orange peel
Juice 16Kg is spare；
The water of 4 times of its weight of Lysimachia sikokiana is boiled with soft fire to the juice being obtained by filtration after 8 minutes, as Lysimachia sikokiana juice, takes Lysimachia sikokiana
Juice 0.015Kg is spare；
C, the making of hot and numb flavour seasoning：Take red chilli 18-25Kg spare；
1) 11Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 75 DEG C, changed low baking temperature and 75 DEG C of oil temperature is kept to turn over
It fries 2 minutes, takes out fried chilli after cooling, grinds are to get to chilli oil and fried chilli powder, the plant
The weight ratio of object oil and chilli is 1: 1；
2) 10-12Kg vegetable oil is poured into pot, be heated up to be put at 60-80 DEG C fragrant seed 0.25Kg, cloves 0.25Kg,
0.12Kg fennels ball stir-fries 2 minutes and stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that not used residue 11Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
14Kg, the stand oil of step (4) and chickens' extract 6Kg, chicken rice dark soy sauce 18Kg, edible salt 25Kg, white sugar 21Kg, rock sugar 10.5Kg, water
700Kg, white pepper powder 0.25Kg, hot condiment of glutinous rice cake 0.12Kg, Shaoxing rice wine 0.6Kg, oyster sauce 0.55Kg, olive oil 35Kg, mustard 16Kg
Mixing obtains mixed material and boils 8 hours or more, and mixed material is made to be concentrated into the 25% of mixed material volume to get to required
Spicy sauce；
D, by spicy sauce with adding in the broken 22Kg of green pepper obtained after green pepper chopping, mountain chrysanthemum towards scallop mouth is placed in the vessel
Juice, matrimony vine 7Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.55Kg, Lysimachia sikokiana juice are sufficiently stirred, and after 6-12 DEG C of refrigeration stands 18 hours, are produced
Product, can instant spicy towards scallop mouth of can opening.
The vegetable oil used in the present embodiment is salad oil.
Embodiment 3
A, will be cleaned towards scallop mouth, steam 10min after take out at once, take spare towards scallop mouth 215Kg；
B, the water of 10 times of its weight of mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after 8 minutes, as mountain chrysanthemum juice,
Take mountain chrysanthemum juice 12Kg spare；
The water of 6 times of its weight of dried orange peel is boiled with soft fire to the juice being obtained by filtration after twenty minutes, as dried orange peel juice, takes dried orange peel
Juice 18Kg is spare；
The water of 5 times of its weight of Lysimachia sikokiana is boiled with soft fire to the juice being obtained by filtration after ten minutes, as Lysimachia sikokiana juice, takes Lysimachia sikokiana
Juice 0.02Kg is spare；
C, the making of hot and numb flavour seasoning：Take red chilli 25Kg spare；
1) 12Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 80 DEG C, changed low baking temperature and 80 DEG C of oil temperature is kept to turn over
It fries 2 minutes, takes out fried chilli after cooling, grinds are to get to chilli oil and fried chilli powder, the plant
The weight ratio of object oil and chilli is 1: 1.2；
2) 12Kg vegetable oil is poured into pot, is heated up to be put into fragrant seed 0.3Kg, cloves 0.3Kg, 0.15Kg fennel at 80 DEG C
Ball stir-fries 1 minute and stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that not used residue 12Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
16Kg, the stand oil of step (4) and chickens' extract 8Kg, chicken rice dark soy sauce 20Kg, edible salt 30Kg, white sugar 22Kg, rock sugar 11Kg, water
850Kg, white pepper powder 0.3Kg, hot condiment of glutinous rice cake 0.15Kg, Shaoxing rice wine 0.8Kg, oyster sauce 0.6Kg, olive oil 40Kg, mustard 18Kg are mixed
Even mixed material boils 10 hours or more, and mixed material is made to be concentrated into the 30% of mixed material volume to get to required
Spicy sauce；
D, by spicy sauce with adding in the broken 24Kg of green pepper obtained after green pepper chopping, mountain chrysanthemum towards scallop mouth is placed in the vessel
Juice, matrimony vine 8Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.6Kg, Lysimachia sikokiana juice are sufficiently stirred, and after 10-15 DEG C of refrigeration stands 24 hours, are produced
Product, can instant spicy towards scallop mouth of can opening.
The vegetable oil used in the present embodiment is rapeseed oil.
Claims (4)
1. a kind of spicy preparation method towards scallop mouth, it is characterised in that：
It is made of the raw material of following parts by weight：Towards scallop mouth 210-215 parts by weight, tingle pepper powder 12-16 parts by weight, mustard 15-18
Parts by weight, vegetable oil 30-36 parts by weight, olive oil 30-40 parts by weight, green pepper 20-24 parts by weight, fennel ball 0.1-0.15 weight
Part, mountain chrysanthemum juice 10-12 parts by weight, matrimony vine 6-8 parts by weight, red chilli 18-25 parts by weight, chickens' extract 4-8 parts by weight, dried orange peel juice
14-18 parts by weight, chicken rice dark soy sauce 16-20 parts by weight, edible salt 20-30 parts by weight, white sugar 20-22 parts by weight, water 600-850 weights
Measure part, white pepper powder 0.2-0.3 parts by weight, hot condiment of glutinous rice cake 0.1-0.15 parts by weight, Lysimachia sikokiana juice 0.01-0.02 parts by weight, Shaoxing rice wine
0.5-0.8 parts by weight, perfume seed 0.2-0.3 parts by weight, rock sugar 10-11 parts by weight, oil consumption 0.5-0.6 parts by weight, cloves 0.2-0.3
Parts by weight, peppery TSZ-MUI sauce 0.5-0.6 parts by weight；
A, will be cleaned towards scallop mouth, steam after take out it is spare towards scallop mouth；
B, the juice being obtained by filtration after the boiling of 5-10 times of its weight of mountain chrysanthemum is boiled 5-10 minutes, as mountain chrysanthemum juice；
The juice being obtained by filtration after the boiling of 4-6 times of its weight of dried orange peel is boiled 10-20 minutes, as dried orange peel juice；
The juice being obtained by filtration after the boiling of 3-5 times of its weight of Lysimachia sikokiana is boiled 5-10 minutes, as Lysimachia sikokiana juice；
C, the making of hot and numb flavour seasoning：
1) 10-12 parts by weight vegetable oil is poured into pot, is heated up to be put into red chilli at 60-80 DEG C, changed low baking temperature and keep oil temperature
60-80 DEG C stir-fries 2-3 minutes, takes out fried chilli after cooling, and grinds are to get to chilli oil and fried capsicum
The weight ratio of powder, the vegetable oil and chilli is 1: 0.8-1.2；
2) 10-12 parts by weight vegetable oil is poured into pot, is heated up to be put into fragrant seed, cloves, fennel ball stir-frying 1-3 at 60-80 DEG C
Minute stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, after mixing
Obtain mixture；
4) that not used remaining vegetable oil is boiled maturated oil postcooling is for use；
5) mixture after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3), tingle pepper powder, step are taken
(4) stand oil and chickens' extract, chicken rice dark soy sauce, edible salt, white sugar, rock sugar, water, white pepper powder, hot condiment of glutinous rice cake, Shaoxing rice wine, oyster sauce, olive
Olive oil, mustard mixing obtain mixed material and boil 8 hours or more, and mixed material is made to be concentrated into the 20%- of mixed material volume
30% to get to required spicy sauce；
D, by spicy sauce with towards scallop mouth it is placed in the vessel add in the broken green pepper that obtains after green pepper chopping, mountain chrysanthemum juice, matrimony vine,
Dried orange peel juice, peppery TSZ-MUI sauce, Lysimachia sikokiana juice are sufficiently stirred, and it is spicy towards scallop mouth that 5-15 DEG C of refrigeration obtains product after standing 12 hours.
2. preparation method described in accordance with the claim 1, it is characterised in that：The vegetable oil includes rapeseed oil, peanut oil, color
Draw the one or two or more kinds in oil.
3. preparation method described in accordance with the claim 1, it is characterised in that：Step A will clean towards scallop mouth, steam 5-10 minutes after
It takes out at once spare towards scallop mouth.
4. preparation method described in accordance with the claim 1, it is characterised in that：5-15 DEG C of refrigeration stands 12-48 hours in step D.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611896A (en) * | 2009-07-31 | 2009-12-30 | 大连海琳水产食品有限公司 | The processing method of spicy scallop meat |
| CN101803764A (en) * | 2010-04-12 | 2010-08-18 | 山东大学威海分校 | Processing method of instant scallop meat |
| CN105639503A (en) * | 2016-01-04 | 2016-06-08 | 武汉新辰食品有限公司 | Quick-frozen hot and spicy crawfishes and preparation method thereof |
| CN106135857A (en) * | 2015-04-19 | 2016-11-23 | 高嵩 | A kind of manufacture method of hot and numb flavour seasoning |
| PH22017000375U1 (en) * | 2017-07-10 | 2017-09-18 | Northern Negros State College Science & Tech | A composition of ready to serve hot and spicy scallop (aequipecten spp.) shellfish meat with herbal blend |
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2017
- 2017-12-29 CN CN201711477708.6A patent/CN108236087A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611896A (en) * | 2009-07-31 | 2009-12-30 | 大连海琳水产食品有限公司 | The processing method of spicy scallop meat |
| CN101803764A (en) * | 2010-04-12 | 2010-08-18 | 山东大学威海分校 | Processing method of instant scallop meat |
| CN106135857A (en) * | 2015-04-19 | 2016-11-23 | 高嵩 | A kind of manufacture method of hot and numb flavour seasoning |
| CN105639503A (en) * | 2016-01-04 | 2016-06-08 | 武汉新辰食品有限公司 | Quick-frozen hot and spicy crawfishes and preparation method thereof |
| PH22017000375U1 (en) * | 2017-07-10 | 2017-09-18 | Northern Negros State College Science & Tech | A composition of ready to serve hot and spicy scallop (aequipecten spp.) shellfish meat with herbal blend |
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Application publication date: 20180703 |